Himalayan Kilmora Lemon Cake « The Secret Ingredient

Himalayan Kilmora Lemon Cake is unique and its my sincere belief that it has’nt been attempted before by anyone. Before I talk about this cake and my experiments, I would like to talk briefly about my journey.

Some 11 years back I moved to Almora, Uttrakhand after living in Mexico for a coule of years. This is where my culinry journey started in the true sense. This place was not just beautiful but unique for me in vaious other ways. It put my inquisite mind to observe and study its culture, people, cuisines, flora and fauna and more importantly its local produce. I was told that Almora derives its name from a local berry called Kilmora, also known as Asian Barberry or Kingod.

Kilmora or Asian Barberies

Its a wild berry native to Uttrakhand and other parts of Himalayas. Its a sweet and sour berry and has immense medicial proerties. Traditionally Kilmora plant has been used to cure Diarrohea, Jaundice and other diseases.

The entire plant including leaves, roots and fruit has been used to make various medicines. You can pluck the berries fresh or dry them and eat. They have anti oxidants and anti inflamatory properties.

The other day I was hiking with my friend and spotted these berries. I decided to pluck them from the thorny bushes and create something good. I always felt Kilmora desrves deeper veneration. I liked its flavour profile, it was vaguely similar to blue berries. Although it is smaller, less sweeter and had tiny edible seeds inside. And there was born this incredible Himalayan Kilmora Lemon cake. This cake is an ode to Almora, my home. 

Directions:

1. Remove the tiny green stalks from the kilmora berries and wash them under running water in a colander. If you cant lay your hands on kilmora berries you can replace it with blueberries. The qauntity and other recipe will remain the same.

2. Place them in a pan and add sugar and lemon juice.

3. Cook till all the sugar has dissolved and it converts into syrup. The berry might pop so watch out. Turn the flame off and set aside.

4. In a bowl add all purpose flour and add baking powder. Mix thoroughly and set aside.

5. In another bowl add butter at room temperature and castor sugar. Using an electric whisk beat the sugar and butter till the butter becomes pale yellow and light.

6. Zest a large lemon. Add eggs one by one to the batter and continue to whisk. Also add lemon juice and the zest till the batter is further light and airy.

7. Now add the dry ingredients to the bowl and gently mix until the batter is moist. You do not want to over mix or else gluten will develop and you will end up with a bread like cake . Add milk to the batter and whisk lightly.

8. At this stage pre heat your oven to 180 degree celsius and grease your pan with butter and dust with some flour. Remember not to miss any spot. Here I am suing Brilliance Metal Bundt Pan from The Gourmet Shop. Its an amazing pan with astonishing results. Click on the link to check out this mould.

9. Pour half the batter in the greased mould and top it with the kilmora compote evenly. Pour rest of the batter on top and using a toothpick or a stick swirl around to create a marble like pattern.

10. Give it a gentle tap and bake in the preheated oven in the centre rack for 40-50 minutes. Check at 40 minutes by inserting a toothpick in the centre of the batter. If the toothpick comes out clean, its ready. Remove from the oven and plaace on a wire rack. Let it come to room temperature, then flip gently on a platter. If you try to de mould it while its still hot, your cake might break.

11. Now for the lemon glaze, add powdered sugar or icing sugar in a bowl and add lemon juice and whisk until its white and drippy. Top it over your cake once it has come to room temperature. Cut a big slice of Cake and enjoy with your favourite cup of coffee. You are guaranteed a trip to heaven.

Other cake recipes you can try on The Secret Ingredient are : Eggless Black Grape Cake with Strawberry Jam Glaze, Fresh Apricot and Almond Cake, Blueberry Cream Cheese Pound Cake, Lemon Cake with Lemon Glaze, Mosambi Cake, Peach Upside Down Cake and more.

By now you must be aware how I like to play with local ingredients. Here are some of my experiments using local himalayan produce. Persimmon Rum Cake, Persimmon Buckwheat Gluten Free Cake, Vegan Avocado Chocolate Brownies, Ragi & Khus Khus Ladoos  and more.